DAS Landlady
1.044 - 1.009
4.6% ABV
33 IBU
29 lbs Golden Promise
.5 lb Roasted Malt
6ml Lactic Acid in Mash
Hops:
1 oz Pilgrim (9.1% AA) -- 60 min
2.5 oz East Kent Golding (4.6% AA) -- 45 min
3 oz Styrian Golding (5.4% AA) -- 5 min
3 oz Styrian Golding (5.4% AA) - 0 min
Water:
9.6 gallons Strike Water:
Crawford Water:
Ca: 105; Mg 17; Na 23; SO4 66; C1 30; BiCarb 153
C1/SO4 Ratio = .45
Landlady Water:
Additions:
Gypsum: 7.8g per 15 gal
CaCL: 9.4g per 15 gal
Epsom: 9.4g per 15 gal
Brewday Notes:
Strike Temp: 160 (high again. had to add water to mash)
Mash Temp: 153
Total Boil Volume: 18.75 gal
Preboil Gravity: 1.045
Post Boil (90 min) volume: 16.75 gal
Dilution:
11.75 gal = 1.053
12.50 gal = 1.049
14.00 gal = 1.047
15.00 gal = 1.044
O.G. 1.053
Yeast / Fermentation:
Two Five Gallon Fermenters:
Wyeast 1469 - Fermenting (68 - 72 degrees)
One Five Gallon Fermenter:
No Crap on Tap
1.068 - 1.000
9% ABV
not cut with water, then added 24oz Pinella (boiled in wort for 10 min): 1.068
Belle Saison (Dry) - Starting out (68 -72) then moving to ambient outside fridge (which may be very similar temp)
One Five Gallon Fermenter:
bucket
t-58 Dry Yeast + Culture from one bottle Paradox Tart Noire (fermenting at ambient temp (68 - 78))
Transferred to glass carboy about three weeks later along with stir plate culture (malt and apple juice) of dregs from Gueuze Fond Tradition , Oude Gueuze Boon Black Label, and Bluberry Farm Brett Belgo IPA
